One-Pan Fiesta Salsa Chicken with Roasted Potatoes

Preheat oven to 400°F, and line a baking sheet with foil or parchment paper for easier cleanup.

Spread the halved baby Yukon gold potatoes on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and arrange them cut side down on the baking sheet. Roast potatoes in the preheated oven for 15 minutes.

Remove the baking sheet from the oven, and add the bite-sized chicken pieces and thinly sliced red bell pepper to the pan. Drizzle with the remaining 2 tablespoons of olive oil, then sprinkle with ground cumin, kosher salt, and freshly ground black pepper. Toss the ingredients carefully, making sure the chicken and peppers are evenly coated.

Spoon the salsa evenly over the chicken, potatoes, and red bell pepper. Return the baking sheet to the oven, and bake for an additional 15 to 20 minutes, or until the potatoes are fork-tender, and the chicken is fully cooked.

Remove the baking sheet from the oven, drizzle the dish with lime juice, and sprinkle with chopped fresh cilantro before serving.